To slice meat without veins, bones, films, small portioned slices with thickness up to 1 cm.

On a deep hot frying pan, greased with vegetable oil, fry all pork in one layer from two sides until fried. Step repeat until you run out of meat.

Return the meat back into the pan and pour the dry wine and 400 ml of hot broth. The meat should be slightly covered with liquid. If the broth is not salty, add salt 0,5 teaspoon of salt. On high heat to completely evaporate the broth. Meat occasionally turn over, each piece should be in the liquid.

In 100 ml of hot broth to dilute the starch. Rub on average grated peeled ginger. On a red-hot pan (fire just below average), greased with vegetable oil, spread ginger. Quickly mix and pour the broth with starch, add honey, pepper, a little salt and all quickly stir about 1 minute. Thickens almost instantly.

Spread on the pan is completely thawed green beans and stir for 5 minutes.

To prepare the oyster sauce. Soy substitute for not advise.

The meat is almost boiled off the liquid. 2-3 tablespoons on the bottom are allowed. Spread to the meat beans and finely chopped green onions. Mix all and simmer for 3 minutes. Then add oyster sauce all quickly stir and simmer for another 30 seconds.